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Elevate Your Easter Feast with a Barra-mazing Celebration!

It’s that time of year again, Easter. A time for reuniting with friends and family, but perhaps the biggest question on your mind is what to serve if you’re hosting this year’s Easter lunch. Well, we have just one word for you: BARRAMUNDI. Why Barramundi? Besides being incredibly healthy, being rich in Omega-3 fatty acids and protein, its versatility has no bounds. You can grill, bake or steam it, serve it as entree or main dish. And most importantly, it’s a real crowd-pleaser, ensuring that your Easter lunch will be a memorable and satisfying occasion for all.

We’ve compiled three recipes from famous chefs that are not only delicious but also super easy to make. With these recipes, you’ll feel like a chef in your kitchen, impressing your guests with mouth watering barramundi dishes.

Matt Moran’s Barra-salata

Matt Moran’s Barra-salata is a showstopper dish that will impress your guests right from the start. Perfect as an appetizer, there’s nothing quite like dipping crispy bread into acreamy, smoky dip. Made with smoked barramundi to give an extra depth of flavour, a dip quite not like the others.

Ingredients

  • 150g Australian farmed barramundi fillet, skin
    off or store bought smoked barramundi
  • 250g smoking wood chips
  • 100g brown onion, peeled and diced
  • 300ml canola oil
  • 100g white bread, crust removed
  • 10g sea salt
  • 1 egg yolk
  • 4 ice cubes
  • 40ml lemon juice

Method

  1. Pre heat the oven to 120°C.
  2. If you have a smoker or smoke gun, you can cold smoke the barramundi for 15 mins or follow alternative method below.
  3. To smoke the barramundi, line the base of a large saucepan with 3 layers of foil, scatter wood chips over the foil.
  4. Using a blow torch, flame the wood chips until they ignite, place a lid over the saucepan to put out the flames.
  5. Place the barramundi fillet inside a perforated steam basket, remove the lid from the smoking pot and place the barramundi over the smoke.
  6. Place a lid on the pot to cover and let smoke for 15 mins.
  7. Remove the barramundi, place on a lined baking tray, and put inside the oven for 15–20 mins until the fish is cooked through. Remove from the oven and allow to cool.
  8. Whilst the barramundi is cooling, make the base of the dip by putting 300ml of canola oil into the fridge to get cold (this will stop the dip from splitting).
  9. Combine the onion and bread into a food processor and blend until the bread has become a moist crumb, add in the egg yolk and blend until combined. Slowly add in the oil. Once you have added half the oil, blend through the ice cubes, if the mix is getting too thick add a little water, continue emulsifying the rest of the oil, season to taste.
  10. Place the dip base into a mixing bowl, place the smoked barramundi into the food processor and blend until broken down, fold the smoked barramundi from the base and season to taste and add lemon juice.
  11. Serve in a bowl, garnish with a drizzle of olive oil and lemon juice. You can enjoy this with crisps, lavosh, puffed rice or quinoa wafers.
Barra-Salata by Chef Matt Moran

Matt Moran’s Barra-salata

Dan Hong’s Balinese Style Grilled Plate Side Barramundi with Sambal Matah

This dish has it all, from the zesty, spicy, and tangy sambal matah paired with the succulent, smokey goodness of grilled barramundi. It’s the kind of dish that will linger in your mind long after you’ve savored every last bite.

Ingredients

  • 1x plate sized Australian barramundi, scaled and gutted (around 750g)
  • Lime wedges to serve

 

Sambal Matah:

  • 10 eschallots, peeled and finely sliced
  • 5 birds eye chillies finely sliced
  • 5 lime leaves, very finely sliced
  • 2 stalks lemongrass (white part only), very finely sliced
  • 2 cloves garlic very finely chopped
  • 5 long red chillies finely chopped
  • Juice of 2 limes
  • 1 teaspoon salt
  • 50ml fish sauce
  • 2 teaspoons sugar
  • 30ml coconut oil
  • 100ml grape seed oil

Method

  1. Mix all ingredients in a bowl except the oils and lime juice. Wearing a pair of gloves, massage the seasoning and all the ingredients with fingers. This will season the whole mixture and really accentuate the flavours. Once done, add the lime juice, mix well then finally add the oils to combine. It can stored covered in the fridge for up to a week.
  2. Season the fish with salt and coat it with some vegetable oil. Heat a char grill to very hot, this will help to prevent the skin from sticking. After about 5 minutes, carefully flip the fish over with a large spatula. It should be nicely charred. Cook the other side for another 5 minutes or until the fish is cooked.
  3. Transfer to a serving dish and spoon some sambal matah all over the top of the fish. Serve with fresh lime wedges and some freshly steamed white rice
 Dan Hong’s Balinese Style Grilled Plate Side Barramundi with Sambal Matah

 Dan Hong’s Balinese Style Grilled Plate Side Barramundi with Sambal Matah

Mitch Orr’s Steamed Barramundi, Ginger & Scallion

Mitch Orr works his culinary magic, putting his spin on this classic dish with his Steamed Barramundi, Ginger & Scallion. Bringing his unique touch to the table, Orr amps up the simplicity and freshness. Picture this: tender barramundi fillets steamed to perfection, infused with the zingy flavors of ginger and scallion.

Ingredients

  • 1 plate sized Australian barramundi or
  • 2 x 180g portions
  • 100g ginger
  • 1 bunch scallions
  • 1 tbs sugar
  • ½ tsp msg
  • 250ml shao hsing cooking wine
  • 100ml light soy
  • 150ml vege or peanut oil
  • steamed rice for serving

Method

For the ginger scallion condiment:

  1. Finely slice the scallions. Place into a large metal bowl.
  2. Peel and microplane the ginger into the bowl with the scallions.
  3. Add the sugar & msg.
  4. Place the oil in a pot. Heat over high heat until the oil starts to smoke. Immediately turn off the heat. Do not leave the pot during this process!
  5. Carefully drizzle the oil over the scallions. The hot oil will sizzle and spit so be careful!
  6. The hot oil will wilt and cook the scallions.
  7. Mix the oil through, add the light soy and stir through.
  8. Put the condiment aside. Any excess will keep in the fridge for a few days.

For the fish:

  1. If using portions you can steam them in a bamboo steamer over a pot of water
  2. Place the fish on a plate that fits inside the steamer, flesh side down. Place the plate inside the steamer.
  3. Fill the base of the plate with shao hsing cooking wine. Place the lid on, put the tray over a pot of boiling water and steam for ‘x’ minutes.
  4. Take the steamer off the pot. Using a fish slice, remove the fish from the plate and transfer to the serving plate. You can remove the skin at this stage if you don’t like it!
  5. Pour over some of the steaming juices.
  6. If using a whole fish or if you do not have a steamer you can use an oven tray. Use a couple of chopsticks to keep the fish off the base of the tray. You can stuff the cavity of the fish with some ginger and lemon if you like!
  7. Preheat the oven at 200g.
  8. Splash the fish with the shao hsing. Add some water to the base of the tray to ensure there is enough liquid to create steam. Cover the tray with foil.
  9. Place the tray in the oven, cook the fish for 15 minutes.
  10. Remove the tray from the oven, remove the foil. Using 2 fish slices, lift the fish from the tray and transfer to your serving plate. Pour over some of the steaming juices.
  11. Garnish the fish with plenty of the ginger scallion condiment.
  12. Serve with rice!

 

Mitch Orr’s Steamed Barramundi, Ginger & Scallion

Mitch Orr’s Steamed Barramundi, Ginger & Scallion